Eggless Chocolate Battenberg Cake recipe in its healthier Avatar, made with whole wheat flour, chocolate ganache, almonds, and dates, very soft, spongy and maintaining its checkered pattern.
With step by step photos and all the tips, making this cake will definitely be a breeze for you.
Eggless Battenberg Cake for my Blog's 4th Birthday
My happiness is beyond expression as my blog turns 4 today. And I made this exotic cake for this occasion only. Like the previous 3 years, even this year has been amazing. Though pandemic was there but it brought along some good things too.
To name a few, I started my Youtube channel. Though I have uploaded very few recipes but still am happy that I have started it and am sure that it will gain momentum from now onwards.
And also, my blog was awarded the Best Healthy Baking Blog by a renowned Facebook group, Ovenderful Mom Bakers Community (OMBC). What an amazing and wonderful feeling!
Besides, the year was great with a large number of healthy recipes shared on the blog throughout the year. This year I also shared a lot many millet recipes too. So, if you are planning to incorporate millets in your diet then do have a look and I am sure you will be happy as there are many easy, healthy and delicious recipes using millets.
A little About Battenberg Cake
This British Classic cake, Battenberg cake is also known by various other names like Domino Cake, Church Window Cake or even Checkerboard cake.
Basically, this Battenberg cake is a sponge cake held together with jam. It is covered with marzipan and when cut then it shows up two by two check pattern alternatively coloured pink and yellow.
Now, you must be wondering as to why it is called Battenberg cake?
So, as per one theory, it got its name as it was first baked in 1884 to celebrate the wedding of Prince Louis of Battenberg and Princess Victoria (Queen Victoria's granddaughter).
Originally it was baked in yellow and pink colours but now we have many variations in this colour scheme and as mine is in chocolate flavour so my cake shows up white and brown. (Source)
How to Make
As you know by now, Battenberg cake is a variation of Zebra cake only. In this cake, two flavours are combined and then the cake is wrapped in marzipan.
For this cake, we need two cakes in two different flavours. I opted for the most common flavours only, that is, vanilla and chocolate. Once baked, these cakes are cut and arranged so as to give a checkered pattern. And then the cake is wrapped, yes, wrapped just like a gift, in marzipan.
Normally, this cake is stuck together using Jam, but I used chocolate ganache and it worked perfectly.
And for marzipan, I followed my No-Bake Brownies recipe and I am happy to say that it looked as well as tasted great.
As making this Battenberg cake is a lengthy process but the good thing is that you can divide the process in 2 or 3 days. Cakes can be prepared in advance, maybe a day or two, prior to making this pattern. Similarly, marzipan can be made ahead of time and rolled at that time only.
Step By Step Recipe
A. Prepare the Cake Pan
- Firstly, prepare the cake pan. I took a 7'' square pan and divided it with foil as shown in the pic below. You can use 2 separate cake pan of 6'' each. Or, bake 2 cakes separately. Like, first vanilla cake and then the chocolate cake. In case, you bake like this, then use half of the given recipe for each cake.
- After placing the divider, cover it with parchment paper. This will ensure that the two batters do not mix up with each other.
B. For the Cake
- Take warm milk in a bowl and add lemon juice to it so that it curdles and turn into buttermilk. Keep it aside for 5 minutes.
- Sift wheat flour, baking powder, baking soda and salt, 4 to 5 times. Sifting is a must, especially in wheat cakes.
Read: Why Sifting Flour is important?
- In the curdled milk, add oil, Khandsari sugar and vanilla essence.
- Mix it for few seconds till sugar dissolves fully.
- Add sifted flour in this in 2 or 3 batches.
- Mix nicely so as to have a batter of ribbon consistency. If need be, add a little more milk.
- Divide this batter into 2 equal parts.
- Mix the cocoa powder and 1 tbsp milk in one and form a smooth batter.
- Now, you have 2 batters, vanilla and chocolate.
- Let the batters rest for 8 to 10 minutes.
Read: Want to know why? Read here: Tips for making Wheat flour Cakes
- In the meantime, preheat the oven at 180 degrees C. (If baking in microwave convection, then better to preheat at 170 degrees C )
- Pour the two batters into different slots.
- Bake for 28 to 30 minutes or till a skewer inserted comes out clean.
- After taking the cake out of the oven, wait for few minutes and then invert it on a wire rack.
- Let it cool down completely.
C. Marzipan
- Soak pitted dates in a bowl of water for 2 to 3 hours.
- In the food processor, take the almond meal, soaked and squeezed dates, honey, cocoa powder, lemon juice and salt.
Read: How to Make Almond Meal
- Blitz it till all the ingredients are mixed and come together.
- Keep it aside.
D. Chocolate Ganache
- Take chopped chocolate and cream in a microwave-safe bowl and heat it for 1 minute, stirring after 30 seconds in between. Use dairy or non-dairy cream for this purpose. I used Amul cream.
- Mix it nicely and your Ganache is ready.
E. Assembly
- Take the cakes, trim the edges as well as level the top by scraping. Don't worry about the scrapings. You can use these for making Ice cream Sundae or Cake Pops.
- Divide both the cakes, vertically, so that you have 4 log-shaped cakes, 2 of vanilla and 2 of chocolate. Ensure that these are of equal size.
- Now, keep one vanilla log and one chocolate log side by side.
- Apply Ganache on the sides and join them. The ganache will act like glue in keeping the two cakes together.
- Join the two pieces and apply ganache on the top.
- Now, place the remaining cakes on this, in such a manner that vanilla is placed on the chocolate and vice versa.
- Thus, all 4 logs of the cake are joined so as to give a checkered pattern.
- Using the same technique of ganache, join these two cakes and apply ganache on top.
- Take the marzipan and using a rolling pin, roll it thinly and evenly by placing it between 2 parchment papers.
- Trim the edges and make a rectangular shape of at least 12'' by 6'' (so that it covers the cake fully)
- Keep the cake vertically in the centre and holding the parchment paper, place the marzipan on the cake (just like you wrap a gift).
- Then, do the same from the other side.
- Press it from both sides so that it is not loose and fits in tightly.
- Cut the excess marzipan from the two horizontal sides as we do not want to cover the pattern.
- Now, invert it so that you have the finished side on the top.
- Battenberg cake is ready.
- If you want, make marks on the top and decorate with silver balls.
FAQ's
Q) Do I need to make 2 cakes in one pan only?
A) Absolutely not necessary. What is must is that you need two cakes in different flavours. Now, you can bake these in same pan or 2 different pans. If you do not have 2 pans of the same size, then bake the other one after baking the first one. Do, whatever is most convenient to you.
Just ensure that you bake it in rectangular cake pans.
Q) Can I make variations in the flavours?
A) Yes, any number of variations can be made. The most common ones are:
- Coconut and Rose (White and Pink)
- Chocolate and Hazelnut
- Mango and Chocolate
- Orange and Chocolate
- Lemon and Blueberry
Q) What can I use for joining the cakes instead of Ganache?
- Jam is the most preferred option and is commonly used.
- Buttercream
- Chocolate Spread
Q) Can I follow any other recipe for baking cakes?
A. This cake is more about the technique rather than the recipe. So feel free to use any recipe. And thereafter arrange it as shown in the steps above,
Q) Can I make Battenberg cake without marzipan?
A. You can. In that case, cover the cake with whipped cream or chocolate ganache or buttercream. Or, simply drizzle melted chocolate.
Q) Can I make Vegan Battenberg Cake?
A) Yes.
- You can check my Vegan Chocolate Muffins recipe for the cake.
- And instead of chocolate ganache, use melted chocolate or fruit jam.
- Marzipan is vegan only. Honey can be replaced with maple syrup or avoided completely.
Let's Connect!
Thank you for reading this recipe of Eggless Chocolate Battenberg Cake. I hope you have liked it and will surely try it out for your loved ones. When you try it out then do share it on Instagram and tag me too using #samirasrecipediary
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Battenberg Cake
Famous British cake in the 6most healthiest Avatar
Ingredients
My Cup Measures 240 ml
For the Cake
- 1 Cup Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Pinch of Salt
- 2 Tbsp Cocoa Powder
- 1 Cup Milk, Warm + 1 Tbsp
- 2 tsp Lemon Juice
- 1/4 Cup Oil
- 3/4 Cup Khandsari Sugar
- 1 tsp Vanilla Essence
Marzipan
- 1 Cup Almond Meal or 100 g Almonds
- 1 Tbsp Cocoa Powder
- 8 Dates, Deseeded and Soaked
- 1 tsp Honey (Optional)
- 1/2 tsp Lemon Juice
- Pinch of Salt
Chocolate Ganache for Assembly
- 40 g Dark Chocolate
- 30 g Cream
Method
Prepare the Cake Pan
- Firstly, prepare the cake pan. I took a 7'' square pan and divided it with foil as shown in the pic below. You can use 2 separate cake pan of 6'' each. Or, bake 2 cakes separately. Like, first vanilla cake and then the chocolate cake. In case, you bake like this, then use half of the given recipe for each cake.
- After placing the divider, cover it with parchment paper. This will ensure that the two batters do not mix up with each other.
For the Cake
- Take warm milk in a bowl and add lemon juice to it so that it curdles and turn into buttermilk. Keep it aside for 5 minutes.
- Sift wheat flour, baking powder, baking soda and salt, 4 to 5 times. Sifting is a must, especially in wheat cakes.
- In the curdled milk, add oil, Khandsari sugar and vanilla essence.
- Mix it for few seconds till sugar dissolves fully.
- Add sifted flour in this in 2 or 3 batches.
- Mix nicely so as to have a batter of ribbon consistency. If need be, add little milk.
- Divide this batter into 2 equal parts.
- Mix the cocoa powder and 1 tbsp milk in one and form a smooth batter.
- Now, you have 2 batters, vanilla and chocolate.
- Let the batters rest for 8 to 10 minutes.
- In the meantime, preheat oven at 180 degrees C. (If baking in microwave convection, then better to preheat at 170 degrees C )
- Pour the two batters in different slots.
- Bake for 28 to 30 minutes or till a skewer inserted comes out clean.
- After taking the cake out of the oven, wait for few minutes and then invert it on a wire rack.
- Let it cool down completely.
Marzipan
- Soak pitted dates in a bowl of water for 2 to 3 hours.
- In the food processor, take almond meal, soaked and squeezed dates, honey, cocoa powder, lemon juice and salt.
- Blitz it till all the ingredients are mixed and come together.
- Keep it aside.
Chocolate Ganache
- Take chopped chocolate and cream in a microwave-safe bowl and heat it for 1 minute, stirring after 30 seconds in between.
- Mix it nicely and your Ganache is ready.
Assembly
- Take the cakes, trim the edges as well as level the top by scraping.
- Divide both the cakes, vertically, so that you have 4 log-shaped cakes, 2 of vanilla and 2 of chocolate.
- Now, keep one vanilla log and one chocolate log side by side.
- Apply Ganache on the sides and join them. The ganache will act like glue in keeping the two cakes together.
- Apply, ganache on the top.
- Now, place the remaining cakes on this, in such a manner that vanilla is placed on the chocolate and vice versa.
- Using the same technique of ganache, join these two cakes also.
- Thus, all the 4 logs of the cake are joined so as to give a checkered pattern.
- Take the marzipan and using a rolling pin, roll it thinly and evenly by placing it between 2 parchment papers.
- Make a rectangular shape of at least 12'' by 6'' (so that it covers the cake fully)
- Keep the cake vertically in the centre and holding the parchment paper, place the marzipan on the cake (just like you wrap a gift).
- Then, do the same from the other side.
- Press it from both sides so that it is not loose and fits in tightly.
- Cut the excess marzipan from the two horizontal sides as we do not want to cover the pattern.
- Now, invert it so that you have the finished side on the top.
- Battenberg cake is ready.
- If you want, make marks on the top and decorate with silver balls.
- Take warm milk otherwise, it will not curdle.
- In place of lemon juice, you can use vinegar (1 tsp) or curd (1 tbsp). The purpose is to curdle the milk, so use any of these.
- If chocolate ganache sets before applying to the cakes then heat it for 30 seconds and it will be liquidy again.
- Apply ganache liberally so that all 4 pieces of cake are joined tightly.
- Marzipan can be rolled and dismantled any number of times in case you are not satisfied with the shape.
- Cut equal pieces of both the cakes for better finishing.
- In place of Khandsari sugar, you can use sweetener of your choice like brown sugar or Boora sugar, or any other. Just ensure that that the vanilla cake remains white or yellow only and doesn't get brown.
